Kerala cuisine consists of both vegetarian and non-vegetarian dishes, and varies from location to location within the state. The basis of the dishes are coconut, tropical fruits, vegetables, legumes, cereals and, of course, seafood.
The local herbs and spices (curry leaves tree, coriander, mint, cardamom, cloves, cinnamon, chili peppers and ginger) give Kerala dishes a unique flavor. It is noteworthy that almost every dish includes a coconut pulp. It is added both to vegetable and rice dishes, to sweet and spicy ones.
In addition, there is a Kerala custom to serve food on banana leaves, as an essential decoration for any table.